Food and water borne diseases (FWBDs) are illnesses characterized by diarrhea, nausea, vomiting, abdominal pain, headache, and malaise caused by ingesting contaminated food or water. Common FWBDs include acute bloody diarrhea, amebiasis, cholera, hepatitis A, paralytic shellfish poisoning, and typhoid fever. Prevention methods generally involve drinking safe water, proper sanitation, hand washing, and properly cooking and storing food.

2. Food and Water
Borne Diseases
• FWBDs refer to the limited
group of illnesses characterized by
diarrhea, nausea, vomiting with or
without fever, abdominal pain,
headache, and/or body malaise.
• These are spread or acquired
through the ingestion of food or
water contaminated by disease-
causing microorganisms (bacterial
or its toxins, parasitic, viral)

3. COMMON FOOD AND WATER-BORNE DISEASES
Acute Bloody Diarrhea
Amebiasis
Cholera
Hepatitis A
Paralytic Shellfish Poisoning
Typhoid Fever

4. ACUTE BLOODY DIARRHEA
Prevention and control:
1. Drink safe drinking-water
2. Use of improved sanitation
3. Hand washing with soap
4. Drink fluids that contain water, salt, and sugar,
such as oral rehydration solution (ORS).
5. Sports drinks (eg, Gatorade) are not optimal
for fluid replacement but they may be
sufficient for a person who is not dehydrated
and is otherwise healthy.
Pathogen: Escherichia coli—
bacteria (germs) that are found
on food and in the environment.

5. AMEBIASIS
Prevention and control:
- eradicating fecal contamination of food and water through
improved sanitation, hygiene, and water treatment.
Amebiasis is an intestinal (bowel)
illness caused by a microscopic
(tiny) parasite called Entamoeba
histolytica, which is spread through
human feces (poop). Often there are
no symptoms, but, sometimes it
causes diarrhea (loose stool/poop),
nausea (a feeling of sickness in the
stomach), and weight loss.

6. CHOLERA
Characterized by
diarrhea and/or
vomiting caused by
Vibrio cholerae
from stool
Five Basic Cholera Prevention Steps:
1.Make sure to drink and use safe water to brush your
teeth, wash, and prepare food
2.Wash your hands often with soap and safe water
3.Bury your poop; do not poop in any body of water
4.Cook food well (especially seafood), keep it covered,
and eat it hot
5. Clean up safely in the kitchen and in places where
the family bathes and washes clothes
The cholera bacterium is usually found in water or in foods that have
been contaminated by feces (poop) from a person infected with
cholera bacteria. Cholera is most likely to occur and spread in places
with inadequate water treatment, poor sanitation, and inadequate
hygiene.

7. Hepatitis A
Characterized by:
 jaundice
 dark urine
 loss of appetite,
 body weakness,
 extreme fatigue
 high upper quadrant
tenderness
Hepatitis A is an inflammation of the liver that can
cause mild to severe illness, caused by the hepatitis A
virus (HAV). The hepatitis A virus (HAV) is transmitted
through ingestion of contaminated food and water or
through direct contact with an infectious person. The virus
is spread when one person ingests (puts into their mouth)
tiny unseen pieces of fecal matter from an infected
person. It takes about two to seven weeks after exposure
to the virus for symptoms to start. Water and ice can be
contaminated with HAV
Prevention and control:
1. Drink safe drinking-water
2. Cook food well
3. Use of improved sanitation
4. Hand washing with soap
5. Hygiene

8. Paralytic Shellfish Poisoning
Signs and symptoms after taking shellfish meal:
(a) Sensory – paresthesias, numbness of the
oral mucosa and lips, numbness of the extremities;
(b)Motor – difficulty in speaking, swallowing or
breathing, weakness or paralysis of the extremities
Paralytic Shellfish Poison (PSP) is a naturally
occurring marine biotoxin that is produced
by some species of microscopic algae.
Shellfish eat these algae and can retain the
toxin. People can become ill from eating
shellfish contaminated with Paralytic Shellfish
Poison.
There is no antidote for Paralytic Shellfish Poison. The only
treatment for severe cases is the use of life support
systems such as a mechanical respirator and oxygen
until the toxin passes from the victim's system.

9. Typhoid Fever
Salmonella Typhi
Characterized by
 insidious onset of sustained
fever
 headache
 malaise
 anorexia
 relative bradycardia
 constipation or diarrhea
 non-productive cough
Typhoid fever is a bacterial infection that can spread
throughout the body, affecting many organs. Without
prompt treatment, it can cause serious complications and
can be fatal. It's caused by a bacterium called Salmonella
typhi, which is related to the bacteria that cause salmonella
food poisoning.
Prevention and control:
1. drink of clean water
2. keep your surroundings clean
3. practice good hygiene like washing your hands
frequently, using alcohol-based sanitizers
4. avoid drinking untreated water
5. clean raw fruits and vegetables
6. eat hot foods
7. get vaccinated.

10. Thank you